Rosemary Grape Jam

Rosemary Grape Jam

1 year ago – Jalapeño Salt   I’ve made a many, many fruit jams over the years.  This one is a little bit special. It is the first ‘grape’ jam I’ve ever made.  Cooked up out of an abundance of fresh grapes we got last week and a few hours of boredom last weekend.  This jam is just delicious.  It has a fancy background taste with the rosemary but is simply perfect with your basic PB & J. Fresh grapes, a little sugar and water.  Simmer for 30 minutes and drop in a few sprigs of rosemary. It took just 30 minutes on the stove top and another 30 to cool off.  Thinned down with a little maple syrup, it would be a wonderful warm syrup for pancakes or waffles.  The grape skins keep it on the thick side so it works well warmed or chilled. The touch of rosemary gives this jam the slightest accent of herbs.   If you don’t say what’s in it, your guests will most likely not be able to know why the grapes seem a little more adult than a jar of Welch’s Print Rosemary Concord Grape Jam Author: Angela @ Canned-Time.com Recipe type: Condiment Prep time: …

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Watermelon Jam – repost

Watermelon Jam – repost

Last year I experimented with some unusual canning ingredients and this is one of my favorites. It’s been getting a lot of Pinterest time so I thought I’d repost it again this summer. I saw this recipe on line and had to give it a try. My favorite fruit is Watermelon!   And being able to enjoy those juicy flavors in the chill of winter as well……… sounded like a perfect idea.     The recipe is included here: http://blondiescakes.blogspot.com/2010/09/watermelon-jam.html With most canning processes, it’s just easier to put out a tested recipe since canning is more science than a lot of food we enjoy.   And I didn’t puree the fruit in advance. I used an immersion blender to smooth while cooking the fruit for a while to save some time and mess. The rest was the same process. My $3.99 Watermelon made up much more jam than I expected.  This works out to about .75 per jar!       Can’t wait to spread a little on a biscuit!

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Strawberry Waffles with Maple Cinnamon Butter

 These waffles begin and end with a nice bunch of fresh, just ripe strawberries. Without them, don’t bother…. The waffle batter is not overly sweet, not overly tart.  It’s a light batter and you get bits of sour when your tongue finds one of the fresh strawberries mixed in with the batter.  The Maple Cinnamon Butter is not too sweet either and adds a smooth alternative to the crispness of the waffle edges.   The strongest flavors here are strawberry puree and the cinnamon.  Both combine and swirl around in your mouth to balance out the plain waffle flavor.  Add in a little cocoa powder to the batter for a more dessert like waffle. Please check out the Waffle Queen (Annie at An Unrefined Vegan) for the real encyclopedia of waffle making.  I’m just a beginner here and have a lot to learn. My first attempt at waffle making.  Definitely not my last. PrintStrawberry Waffles with Maple Cinnamon Butter Yield: 3 Belgian or 5 smaller Waffles What you will need for this recipe:For Maple Cinnamon Butter: Combine 1/2 Cup Vegetable Butter with 1/4 Cup Maple or Agave Syrup and 1 tsp. Cinnnamon For the Strawberry Puree: 1 1/2 Cups Sliced…

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Vegan Buckwheat Pancakes with Strawberry Syrup

Vegan Buckwheat Pancakes with Strawberry Syrup

A delicious & hearty sweet way to get your grains, Buckwheat Pancakes! A healthier version of an old classic. The fluffy flavorful pancakes are refined sugar free, very low Gluten and Vegan.  Mix some up in minutes and WOW your guest with nutrition and earthy flavor in each bite.

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December 2012 Omnium-Gatherum

Our first icy snow of the season today.   So glad I’m home enjoying the view from a warm cozy spot                                                                                                                                         and don’t have to work 🙂 Winter weather around Washington D.C. is usually beautiful, and always a nightmare to get around town in. Here’s what my view out the windshield looked like this morning as my husband was scraping the ice off. Ahhh, I so love D.C. in the winter………… So let’s look forward to the spring and all the wonderful fresh foods that will be in the stores when it gets warmer.  Right now I feel like hibernating until the thaw. My first priority of the new year is to reduce my sugars to be completely unrefined. Glycemic Index of Sugars and Other Sweeteners: Source: http://www.puregoodness.net/nutrition/sweeteners-decoded/ For more information about the…

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Pumpkin Spice Sugar-Free Drink & Dessert Syrup

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy! With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you. But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free, I’m sure it will be perfect topping for ice cream or pies as well. Pumpkin Spice  Sugar-Free Drink and Dessert Syrup Recipe from SavvyEat.com Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts. 2 tablespoons pumpkin puree 2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently. I used liquid Stevia and it reduced on low after…

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Apple Cider Syrup

I found several recipes for this project on line.  Probably the best, but not the one I used today would be at Food In Jars so I’ll leave the canning process up to the post there for all the details but it’s not much more than reducing down the cider and then canning the syrup left over with the water bath method. I used:1 gallon of locally produced Apple Cider (unpreserved)1 tsp. of cloves1 tsp. of allspice1 Tbs. of Cinnamondash of sea saltand you know me………I added in 1 dried red Thai pepper into the pot. Boil for up to 2 hours until the liquid is reduced by 1/2 or more until you get a concentrated liquid.Strain and then pour into jars for canning.  I got 1 quart and about a Pint and a half from my gallon.  When you want a hot cup of cider, you can open a can and add a few Tbs. to hot water and get a nice fresh cup of cider without getting a fresh gallon from the store.  The spiciness was great.  I can imagine it being perfect for a sore throat drink as well.  Great easy project that I would think could…

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